Ingredients:

  • 2 lbs zucchini, sliced into 1/4 inch rounds
  • 1 tsp sea salt
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper

Instructions:

  1. Slice the zucchini into uniform rounds. Toss them with 1 tsp sea salt in a bowl and let them sit for 10 minutes. Note: This is when the osmosis happens.
  2. Use paper towels to firmly pat every slice dry. Do this until no more moisture clings to the towel.
  3. In a small bowl, whisk together the olive oil, minced garlic, rosemary, and oregano.
  4. In a separate bowl, combine panko breadcrumbs and parmesan cheese.
  5. Fold the oil mixture into the panko and cheese until it resembles wet sand. Note: Don't overmix or it becomes a paste.
  6. Arrange the dried zucchini slices in a 9x13 inch baking dish in a single layer with slight overlapping.
  7. Spoon the Parmesan mixture evenly over the zucchini and press gently with your palms.
  8. Bake at 400°F (200°C) for 30-35 minutes until the topping is mahogany colored and the zucchini edges are slightly charred.